Cous cous and peppers croquettes

Although cous cous is not a traditional Italian ingredient, it is becoming more and more popular in Italy’s TV cooking programmes, in the latest recipe books and magazines, and in more experimental local restaurants. It can be used in a wide range of combinations, whether it is with fish, meat or vegetables. Today we will provide a vegetarian Italian recipe which can be prepared in only 30 minutes. It is ideal for a quick lunch idea, served with a salad, or as a second course. Enjoy!

Cook the cous cous in 50 cl of salty boiling water and let it stand until it’s swollen. Then stir and fluff the grains with a fork. Wash and clean the peppers and remove the while pith and seeds. Then cut into small pieces. Peel and chop the garlic clove and separate the yolks from the whites. Add a whole egg to the bowl with the yolks.
Stir the fresh cheese together with the yolks and the peppers. Add the chopped rosemary and garlic, stir and then add the cous cous. Add chilli powder, salt, pepper and stir with care. Whisk the egg whites with a pinch of salt, then pour into the cous cous. Then mold croquettes in your hands.
Heat up some oil in a non-stick pan and cook the croquettes on both sides.